When Timur invaded India in the 15th century, he unknowingly introduced to the counter a cuisine that is perhaps unrivalled in the world- wazwaan.
The elaborate preparation of lavish meals, often comprising 36 courses, makes wazwaan a sumptuous and royal repast. Seven dishes typically form an indispensable part of the feast-tabakh maaz, aab gosh, marchwagan korma and ghustaba. Firin and kahwah (green tea) round off a never-to-be-forgotten culinary experience.
For the first time ever, the exotic treasury of secret recipes from the renowned family of Waza the master chefs of Kashmir are made available to all those who love the cuisine of the beautiful valley.
Khan Mohammed Sharief Waza, master of Kashmiri cuisine, belongs to the Waza family, who originally hailed from Samarkand in Afghanistan and introduced wazwaan to Kashmir. Always interested in his family tradition, he joined his father, the legendary Abdul Ahad Waza, at a very young age. he says, 'My father used to say that wazwaan is a feast for kings. All I know about the intricacies of the art of wazwaan, I learnt from him.'
Khan Mohammed Sharief Waza and his brothers, Shafi and Rafiq, have popularised wazwaan in India and abroad over the last 10 years. Wherever there is is a Kashmiri food festival anywhere, the catering is invariably done by their Delhi-based company, Ahad Sons. The brothers' passionate devotion to the cause of promoting wazwaan far and near has resulted in their carving a prominant niche for gourmet Kashmiri food.
|Title:||Wazwaan- Traditional Kashmiri Cuisine||Publisher:||Roli|
|Author:||Khan Mohammed Sharief|
|No. of Pages:||96|
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